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Eggnog Cupcakes

Festive Eggnog Cupcakes with Creamy Buttercream

Lisa
These Easy Eggnog Cupcakes bring all the holiday warmth to your dessert table! With a tender, eggnog-flavored cupcake base, a creamy eggnog buttercream, and a sprinkle of nutmeg.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Dessert
Servings 12
Calories 474 kcal

Ingredients
  

For the Cupcakes:

  • ¾ cup eggnog
  • 2 lards eggs
  • 1 tsp vanilla extract (optional)
  • 1 cup granulated sugar
  • ¼ cup oil
  • ½ cup unsalted butter, softened
  • ½ tsp salt
  • 1 ½ tsp baking powder
  • 2 cups all-purpose flour

For the Eggnog Buttercream:

  • 3 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 3-4 Tbsp eggnog
  • Nutmeg or cinnamon, for garnish

For the Sugar Topping:

  • ½ cup sugar
  • 1 tsp nutmeg

Instructions
 

For the Cupcakes

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar until light and fluffy.
  • Gradually add the eggs, vanilla, and oil, mixing well after each addition.
  • In a separate bowl, whisk together flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  • Pour in the eggnog and mix until the batter is smooth and creamy.
  • Divide the batter evenly among the cupcake liners, filling each about ½ to ⅔ full.

Nutmeg Sugar Topping

  • Bake the cupcakes for 16-18 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should be lightly golden around the edges. Transfer to a wire rack to cool completely.
  • In a small bowl, combine sugar and nutmeg, then generously sprinkle this mixture over each cupcake.

Eggnog Buttercream Frosting

  • In a clean mixing bowl, beat softened butter with vanilla and salt until smooth.
  • Gradually add half of the powdered sugar, then mix in 2 tablespoons of eggnog. Add the remaining sugar and additional eggnog, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  • Whip the frosting on medium-high speed for about a minute for a light, airy texture. Transfer to a piping bag with a large star nozzle and frost each cooled cupcake.
  • Lightly dust the frosted cupcakes with ground nutmeg or cinnamon for a festive finish.

Nutrition

Calories: 474kcalCarbohydrates: 73gProtein: 4gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 100mgSodium: 369mgPotassium: 74mgFiber: 1gSugar: 56gVitamin A: 789IUVitamin C: 0.3mgCalcium: 70mgIron: 1mg
Keyword Eggnog Cupcakes
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